Friday, July 15, 2011

Recipe for Vanilla Frozen Yogurt with Raspberry Swirl

I coulda made this with fresh organic raspberries.

I coulda driven the 12 miles to get them - 24 miles round trip.

Coulda, but I didn't.

Instead I had a Trader Joe's moment:  organic raspberry spread and raspberry wine; both in the fridge, both cold.

It took just 5 minutes to put this together plus 20 minutes to freeze.

It could be in your dessert bowls tonight . . .

Vanilla Frozen Yogurt with Raspberry Swirl
Christine's original recipe
4 cups plain, organic whole fat yogurt (low fat is fine)
2 teaspoons pure vanilla extract
1/3 to 1/2 cup sugar (or 8 to 12 packets Splenda)
4-ounces raspberry fruit spread
2 tablespoons raspberry wine

Combine the yogurt, vanilla and sugar in a large mixing bowl, stirring until the sugar is dissolved. Keep very cold until ready to freeze.
Combine the raspberry wine and raspberry fruit spread in a small measuring cup. Cover and keep cold.
Freeze the yogurt mixture in your ice cream maker according to the manufacturer's instructions.
When the yogurt is frozen, place one-third of it in a lidded container that can go into your freezer, spoon 1/2 of the raspberry mixture over that, then spoon one-third more of the yogurt over the raspberry layer, and repeat with the remaining raspberry mixture ending with the last third of the yogurt on top.
Cut down through the yogurt a few times with a knife. Smooth the top.
Place a piece of plastic wrap directly on top of the yogurt to keep ice crystals from forming then snap on the lid and freeze for several hours until ready to serve.  Can be frozen overnight but if that's the case, bring it out and set it on the counter 1/2 hour before serving so it can soften.

I like my frozen yogurt on the tart side. If you like yours sweeter, add up to 2/3 cup sugar.
I think that using whole milk yogurt works best to achieve creaminess, but low-fat and non-fat will work also although they will freeze to a brick.
As can be seen on other frozen yogurt posts of mine, I usually drain the whey from the yogurt before preparing the recipe.  I decided to not do this here to see how it would turn out. It turned out just fine.  Maybe not as creamy, but fine nonetheless.
The Trader Joe's link in this post is not a promotion and I do not receive renumeration for it; it is there so you can see what the product looks like.  Sorry I couldn't find a photo for the raspberry wine, but TG's carries it with their label at about $8 a bottle.

Copyright © 2005-2011, Christine Cooks. All rights reserved

Thursday, July 14, 2011

Garden Fresh Frittata with Zucchini, Chard, Kale and Basil

. . . plus eggs from my backyard chickens and fresh farmers market garlic from Claudia's Herbs.

Yesterday I picked the first two zucchini from our garden.  Now, that may be ho-hum to the rest of the northern hemisphere but to me, in my very coastal-cool-weather garden, it's something to crow about.

Chard and kale I've got growing out my ears.  Basil is slowly making its way to picking size.

The tomatoes?  Hmpf. Ask me in September.

This tasty frittata comes together quickly. The longest wait time is when it's in the oven, as it has to cook slowly to stay moist.

Eggs from my chickens, produce from my garden - how happy can one cook get?

Garden Fresh Frittata with Zucchini, Chard, Kale and Basil
Christine's original recipe
2 medium-small zucchini (green or yellow), sliced thin
4 cloves fresh garlic (see cook's notes), peeled, finely chopped
3-4 cups coarsely chopped chard and kale, stalks removed
2 tablespoons finely chopped fresh basil
10 medium to large eggs (see cook's notes)
1 tablespoon water
sea salt and freshly ground black pepper to taste
butter and olive oil for the pan
Heat the oven to 325-degrees.
Using a 12-inch skillet over medium heat, sauté the zucchini in a small amount of butter and olive oil - about 1 teaspoon each - until beginning to soften.  Add the chopped garlic, salt and pepper to taste, and sauté, stirring, until just tender. Do not allow to burn. Remove from the pan and set aside.
Put the skillet back over the heat and toss in the chard and kale, stirring to sauté until wilted. Remove from the skillet and set aside - the greens should be dry; if they are not, drain them through a strainer.
Put about 1 teaspoon each of butter and olive oil in the skillet and place back over the heat on medium-low.
Beat the eggs with the water until fully broken up and creamy, add salt and pepper to your taste.
Pour the eggs into the skillet (if the eggs bubble and sputter, turn the heat down a bit) then add the zucchini and spread out evenly. Next, add the greens and spread evenly.
Sprinkle the basil over the top and push into the egg mixture a bit.
Put the skillet in the oven and cook for about 20 minutes or until a knife inserted into the center comes out clean.  Do not overcook or the frittata will be dry.
Remove from the oven, let cool for a few minutes. Serve and enjoy.

Fresh garlic is still moist both outside and in. The skins peel easily and the garlic clove is very white. I hope you're lucky enough to have some growing or can get some from your local farmers market.

My hens' eggs range from small to jumbo. When I use them for a dish such as this, I mix the sizes so it all comes out to about "large" - so use large eggs for this.

I don't use much salt these days, if at all, which is why I don't give measurements so please salt away, or not, as you wish.  I will encourage you to use natural sea salt (the gray kind that is somewhat moist) as that seems to be the most healthy.  I use Telicherry peppercorns in my pepper mill.

Photos of my vegetable garden may be seen on my garden blog, Raven Ridge Gardens.

Copyright © 2005-2011, Christine Cooks. All rights reserved